TANDEMBRYGGERIET BrewBlog > BrewBlogs > Cascadian Dark Ale [Cascadian Dark Ale]

Target Final Boil Volume:	46 litres
Evaporation Rate:	5.6 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	56.3 litres	46 litres (final boil volume) ÷ 0.96 (cooling) + 8.4 litres (boil evaporation)
Grain Amount:	10.1 kilograms
Grain Absorbtion:	18 litres
Total Water Needed:	78.1 litres	56.3 litres (runoff) + 18 litres (grain absorbtion) + 3.8 litres (equip. loss)
Mash Water Needed:	25.3 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	52.8 litres	78.1 litres (total water) – 25.3 litres (mash water)

)

100% of grist

Non-Fermentables

7 g

Yeast Nutrient @ 15 minutes

Hops

13.00 grams

Columbus

Region:	United States
AAU Range:	14 - 16%
Notes:	Pungent aroma.
Typical Use:	Bittering, dry hopping.
Substitution:	Nugget, Chinook, Wye Target, Northern Brewer, Centennial
Example:	IPA, Pale Ale, Stout

16,4% Pellets
Type: Flavor
Use: First Wort

208 AAUs

10.00 grams

Simcoe

Region:	United States
AAU Range:	12 - 14%
Notes:	Pine-like aroma. Mainly a bittering hop with good aroma characteristics
Typical Use:	Bittering, aroma
Example:	American Ale

12,9% Pellets
Type: Flavor
Use: First Wort

120 AAUs

30.00 grams

Chinook

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy spicy aroma, strong versatile bittering hop.
Typical Use:	Bittering.
Substitution:	Galena, Eroica, Nugget, Bullion
Example:	Pale Ale, Stout, Porter, IPA; Sierra Nevada Celebration Ale, Sierra Nevada Stout

11% Pellets @ 60 minutes
Type: Bittering
Use: Boil

330 AAUs

25.00 grams

Simcoe

Region:	United States
AAU Range:	12 - 14%
Notes:	Pine-like aroma. Mainly a bittering hop with good aroma characteristics
Typical Use:	Bittering, aroma
Example:	American Ale

12.9% Pellets @ 60 minutes
Type: Bittering
Use: Boil

322.5 AAUs

34.00 grams

Amarillo

Region:	United States
AAU Range:	8 - 11%
Notes:	Floral, citrus aroma.
Typical Use:	Flavor, aroma.
Substitution:	Cascade, Centennial, Chinook, Ahtanum.
Example:	Bighorn Big Red IPA

9.7% Pellets @ 30 minutes
Type: Bittering
Use: Boil

329.8 AAUs

34.00 grams

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

5.4% Pellets @ 15 minutes
Type: Aroma
Use: Boil

329.8 AAUs

34.00 grams

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

5.4% Pellets @ 2 minutes
Type: Aroma
Use: Boil

183.6 AAUs

50.00 grams

Centennial

Region:	United States
AAU Range:	9 - 11%
Notes:	Spicy, floral, citrus aroma, clean bittering hop.
Typical Use:	Bittering, aroma, dry hopping.
Substitution:	Cascade
Example:	Ale; Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot Ale

10.2% Pellets @ 0 minutes
Type: Aroma
Use: Aroma

510 AAUs

100.00 grams

Amarillo

Region:	United States
AAU Range:	8 - 11%
Notes:	Floral, citrus aroma.
Typical Use:	Flavor, aroma.
Substitution:	Cascade, Centennial, Chinook, Ahtanum.
Example:	Bighorn Big Red IPA

8,2% Pellets
Type: Aroma
Use: Dry Hop

800 AAUs

330.00 grams

Total Hop Weight

2987.5 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Irish Ale
Manufacturer:	White Labs
Product ID:	WLP004
Type:	Ale
Flocculation:	Medium
Attenuation:	71%
Temperature Range:	18–20°C

Procedure

Hefe Ca. 1 l gewaschener Slurry WLP004 von Batch 2015/2 (Red IPA), geerntet und gewaschen am 02.03.2014, seitdem im Kühlschrank aufbewahrt. Maischeschema Einmaischen @ 60 °C 1. Rast 90 min @ 66 °C 2. Rast 10 min @ 78 °C 60 l Brauwasser am Abend des 05.03. eingefüllt; T=4°C An das FWH denken!! Ca. 16:30 Speidel an 17:34 Eingemaischt, Aufheizen zur 1. Rast 17:45 Beginn 1. Rast 18:03 Pumpenpause, Rühren 18:26 Pumpenpause, Rühren -- Maische ist bereits sehr locker 19:22 Ende 1. Rast 19:39 Beginn 2. Rast 19:49 Ende 2. Rast; Malzrohr hoch 19:53 FWH; Beginn Aufheizen auf Kochtemperatur 20:25 gespült mit 10 l Wasser @ 78 °C; Malzrohr raus 20:30 Pre-boil SG: 1.041; 63,8 l; Ausbeute: 85 % 20:48 Würze kocht 21:14 Bitterhopfen hinzugegeben 21:45 Geschmackshopen hinzugegeben 21:58 Hefemharung, Kühler rein 21:59 Aromahopfen rein 22:12 Aromahopfen rein 22:14 Kochen beendet, Aromahopfen rein, Kühlwasser marsch 23:10 Abgefüllt. OG: 1.045 Gärung 06.03. Starttemperatur: 17,5 °C 08.03. 10:00 1 Plopp/Sek., T=18,1 °C 09.03. 08:00 1 Plopp/Sek., T=18,1 °C 18:30 1 Plopp/3 Sek.; Temp.-einstellung am Thermostaten auf 19,0-19,1 °C eingestellt 22.03. Trockengehopft. Geschmacksprobe: wässrig, bitter Abfüllung 29.03.

Hefe
Ca. 1 l gewaschener Slurry WLP004 von Batch 2015/2 (Red IPA), geerntet und gewaschen am 02.03.2014, seitdem im Kühlschrank aufbewahrt.

Maischeschema
Einmaischen @ 60 °C
1. Rast 90 min @ 66 °C
2. Rast 10 min @ 78 °C

60 l Brauwasser am Abend des 05.03. eingefüllt; T=4°C

An das FWH denken!!

Ca. 16:30 Speidel an

17:34 Eingemaischt, Aufheizen zur 1. Rast

17:45 Beginn 1. Rast

18:03 Pumpenpause, Rühren

18:26 Pumpenpause, Rühren -- Maische ist bereits sehr locker

19:22 Ende 1. Rast

19:39 Beginn 2. Rast

19:49 Ende 2. Rast; Malzrohr hoch

19:53 FWH; Beginn Aufheizen auf Kochtemperatur

20:25 gespült mit 10 l Wasser @ 78 °C; Malzrohr raus

20:30 Pre-boil SG: 1.041; 63,8 l; Ausbeute: 85 %

20:48 Würze kocht

21:14 Bitterhopfen hinzugegeben

21:45 Geschmackshopen hinzugegeben

21:58 Hefemharung, Kühler rein

21:59 Aromahopfen rein

22:12 Aromahopfen rein

22:14 Kochen beendet, Aromahopfen rein, Kühlwasser marsch

23:10 Abgefüllt. OG: 1.045

Gärung

06.03. Starttemperatur: 17,5 °C

08.03. 10:00 1 Plopp/Sek., T=18,1 °C

09.03. 08:00 1 Plopp/Sek., T=18,1 °C
18:30 1 Plopp/3 Sek.; Temp.-einstellung am Thermostaten auf
19,0-19,1 °C eingestellt

22.03. Trockengehopft. Geschmacksprobe: wässrig, bitter

Abfüllung

29.03.

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